This talk places today’s urban food production in the context of hundreds of years of history, and traces how we got to where we are. The author introduces the people of New York City who have in the past and in the present grown vegetables, butchered meat, fished local waters, cut and refined sugar, kept bees for honey, brewed beer, and made wine. In the most heavily built urban environment in the country, she shows an organic city full of intrepid and eccentric people who want to make things grow.